Steak gourmet mini


200 gr convert conversionbeef (tenderloin) steak

1 tablespoon sweet soy sauce

1/2 tablespoon steakpepper



garlic powder

Also great on a stonegrill

The large version:


Ostrich steak

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's Recipe pages - gourmet and fondue recipes

Preparation in advance:

Cut the steak in 8 pieces of about 1 - 1.5 cm thick and 4 x 4 cm large.

Rub 4 pieces with the sweet soy sauce and wrap in a bit plastic foil.

Sprinkle some salt and garlic powder on the remaining 4 and coat with steak pepper.

Wrap till use in a bit foil photo recipe.

How to prepare:

1 - Use herb butter instead of butter. Put mushrooms and bell pepper in the raclette pan, fry about 2 minutes and add the beefsteak.

2 - Heat some butter in the raclette pan. Add pine nuts and garlic.

After about a minute, add the steak.

Both: fry on both sides brown, 1 minute each side for rare, 2 minutes for medium, 3 minutes for well done. Delicious with mushrooms sauce.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)